. The standard domestic science cook book. stiff paste. Rollout Ys of an inch thick, cut into strips 5 inches long and %of an inch wide, and bake to a golden brown in a very hotoven, in about ten minutes. Two or 4 rings cut from the doughand baked with the strips looks nice with the cheese strawsthrust through them. 859. WAFFLES. Take 1 pint of sour milk, 3 tablespoonfuls of melted butter, 3eggs, beaten separately, 1 teaspoonful of soda, dissolved in a littlewarm water, add a little salt, and stir in enough flour to makea stiff batter. Bake upon waffle irons. The irons should be veryhot, well
. The standard domestic science cook book. stiff paste. Rollout Ys of an inch thick, cut into strips 5 inches long and %of an inch wide, and bake to a golden brown in a very hotoven, in about ten minutes. Two or 4 rings cut from the doughand baked with the strips looks nice with the cheese strawsthrust through them. 859. WAFFLES. Take 1 pint of sour milk, 3 tablespoonfuls of melted butter, 3eggs, beaten separately, 1 teaspoonful of soda, dissolved in a littlewarm water, add a little salt, and stir in enough flour to makea stiff batter. Bake upon waffle irons. The irons should be veryhot, well greased and not filled with the batter more than two-thirds. Bake one minute each side. When done, butter imme-diately and sprinkle with powdered sugar. 860. RICE WAFFLES. Mix well ^ cup of boiled rice, li^ cups flour, 2 beaten eggs,Yz tablespoonful of butter, 1 large cup of milk. When smooth, stirin quickly 1 teaspoonful of baking powder and bake at done, butter, sprinkle with powdered sugar, and serve withmaple or lemon HOE-CAKES — (Origin, southern plantation, slavery days). The old-fash-ioned hoe-cake, called cold-water hoe-cake, was simply made from cornmeal,water and salt, and cooked by exposure to open fire. It is still a favoritewith many, although some prefer to use buttermilk instead of water. MRS. JAKES 1 pint of white cornmeal, Yi teaspoonful salt, and 1 teaspoonful sugar;mix well, and add sufficient boiling milk or water to scald (add two eggs, or not,as desired). The batter should be thick enough not to spread when put on thegriddle; Grease the griddle with bacon-fat or lard, and drop the batter upon itfrom spoon. Flatten the cakes until about %. -inch in thickness; cook slowly, butdo not burn; when of a brown color on underside, turn over and brown otherside. Spread a little butter on each cake; serve immediately when done. HOMINY 1 quart of hominy extra soft; add 1 pound of corn flour, 1 ounce ofbutter, and 1 teaspoo
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
